Adobong Aso with Coconut Milk and Calamansi

This innovative twist on the traditional Adobong Aso blends the classic savory flavors of soy sauce, vinegar, and garlic with the creamy richness of coconut milk and a hint of calamansi for brightness. The dish retains its comforting, hearty essence while offering a unique flavor profile that is both familiar and exciting. Perfect for a family dinner, this recipe is also gluten-free and dairy-free, making it accessible for various dietary needs.

Ingredients:

• 2 lbs pork shoulder, cut into cubes
• 1/2 cup soy sauce
• 1/2 cup white vinegar
• 1 cup coconut milk
• 1 head garlic, minced
• 1 onion, chopped
• 2-3 bay leaves
• 1 teaspoon black peppercorns
• 2-3 calamansi, juiced (or 1 lime)
• 2 tablespoons cooking oil
• Salt to taste
• Chopped green onions for garnish

Instructions:

1. In a large mixing bowl, marinate the pork shoulder with soy sauce, vinegar, minced garlic, and black peppercorns for at least 30 minutes.
2. Heat cooking oil in a large pot over medium heat. Add the chopped onion and sauté until translucent.
3. Add marinated pork (reserve the marinade) and cook until browned on all sides.
4. Pour in the reserved marinade, coconut milk, and bay leaves. Bring to a boil.
5. Reduce heat to low, cover, and simmer for about 45 minutes to 1 hour, or until the pork is tender.
6. Stir in the calamansi juice and season with salt to taste. Simmer for an additional 5 minutes.
7. Serve hot, garnished with chopped green onions.